Indulge in the creamy decadence of Mini New York Cheesecakes that are not only irresistibly delicious but also incredibly easy to make! Perfect for parties, gatherings, or just a sweet treat for yourself, these bite-sized delights pack all the classic cheesecake flavor into a convenient portion. With a buttery graham cracker crust and a rich, velvety filling, your taste buds are in for a treat that will leave you craving more. Get ready to impress your friends and family with these delightful miniatures that are sure to steal the show at any dessert table!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press about 1 tablespoon of the graham cracker mixture firmly into the bottom of each cupcake liner, creating a compact crust. Use the back of a spoon or a flat-bottomed object to press down evenly.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add vanilla extract and mix until well incorporated.
- Add eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gently fold in the sour cream until just combined, being careful not to overmix.
- Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and let cool in the pan at room temperature for 1 hour.
- Refrigerate the mini cheesecakes for at least 2 hours or overnight to set completely.
- Before serving, remove the cheesecakes from the refrigerator 10-15 minutes to slightly soften. Optionally, garnish with fresh berries, whipped cream, or a light dusting of powdered sugar.
Tips
- Prep Ahead: For a stress-free experience, prepare the crust and filling a day in advance. Just bake and chill overnight for an even richer flavor!
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter. This will help prevent lumps and create a creamy texture.
- Don’t Overmix: When adding the eggs and sour cream, mix gently to avoid incorporating too much air, which can cause cracks in your cheesecakes during baking.
- Check for Doneness: The cheesecakes should be slightly jiggly in the center when you take them out of the oven. They will continue to set as they cool.
- Chill for Perfection: Allow the mini cheesecakes to chill in the refrigerator for at least 2 hours before serving. This enhances their flavor and texture.
- Garnish Creatively: Elevate your cheesecakes by garnishing with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar for that extra touch of elegance.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 6g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 110mg
